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Quick Bread Mix (with recipes for pancakes, biscuits and muffins)
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10 cups flour
1/3 cup baking powder
1/4 cup sugar
1 tablespoon salt
2 cups vegetable shortening
Cut the shortening into the flour, baking powder, sugar and salt. Continue working the mixture until it resembles finely ground meal.
Quick Bread Mix can be stored in an airtight container for 6 weeks.
Pancakes
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2 cups of Quick Bread Mix
1 1/3 cup milk
1 teaspoon vanilla
2 tablespoons sugar
2 eggs
If the pancake mix seems too thin, add a little more Quick Bread Mix. If the mixture seems too thick, add a little more milk.
Drop Biscuits
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2 cups of Quick Bread Mix
1/2 cup milk
Mix thoroughly and then drop onto a greased baking sheet by spoonfuls. Bake at 350 degrees Fahrenheit for 15 to 20 minutes or until golden brown.
Muffins
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3 cups of Quick Bread Mix
1 cup milk
1 egg
1/2 cup sugar
Blend all ingredients just until the Quick Bread Mix is moistened. Drop by spoonfuls into greased muffin tins or muffin tins lined with cupcake papers. Bake at 350 degrees Fahrenheit for 15 to 20 minutes or until golden brown.
Note: to make blueberry muffins add 1 cup of blueberries; to make apple muffins, add 1 teaspoon cinnamon and 1 cup of chopped apples.
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LeAnn R. Ralph is the author of the books: "Cream of the Crop (More True Stories from a Wisconsin Farm)" (trade paperback; September 2005); "Give Me a Home Where the Dairy Cows Roam" (trade paperback; September 2004); and "Christmas in Dairyland (True Stories from a Wisconsin Farm)" (trade paperback; August 2003). To read sample chapters and to sign up for the free monthly newsletter, Rural Route 2 News, visit -- http://ruralroute2.com